These biscuits are rich buttery and melt in the mouth. So delicious, you’d never guess they’re gluten free!
You can replace the ground almonds for homemade ground walnuts should you wish to further lower lower the FODMAP content of these biscuits. 2 sandwiched jam biscuits would be a safe serving size. To make these biscuits extra special you can add a small amount of vanilla buttercream to each.
- 120g ground almonds
- 160g gluten free plain flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon xantham gum
- 110g butter/margerine
- 160g icing sugar
- 2 egg yolks
1 tablespoon of strawberry jam
- Cream the butter and icing sugar together until light and fluffy.
- Add in the egg yolks a little at a time and stir until combined.
- Fold in the ground almonds.
- Add in the sifted flour, baking powder and xantham gum.
- Form into a dough. Wrap in clingfilm and place in the fridge for 15 minutes.
- Roll out the dough on a lightly floured surface.
- Using 6cm round cutter cut an even number of biscuits. Using a small cutter cut a hole in the middle of half the biscuits.
- Bake in a preheated oven at 180C on a lined baking tray.
- Bake for approximately 10-12 minutes. The biscuits should still be slightly pale.
- Leave the biscuits to cool.
- Once the biscuits are cooled, prepare the jam filling.
- Place a heaped tablespoon of strawberry jam in a small pot. Bring to the boil for 2 minutes.
- Dust the biscuits which you’ve cut a hole in with icing sugar.
- Fill each biscuit with 1/2 teaspoon of jam and top with a dusted biscuit.